Cast Iron Ribeye for Two
One thick ribeye, sliced and shared, beats two thin ones. Dry brine, a smoking-hot pan and butter basting at the end.
Recipes and Things · Wes Hadley
Posted Sept. 5, 2026 · Updated Oct. 11, 2026 · 2 servings
Posted Sept. 5, 2026 · Updated Oct. 11, 2026 · 2 servings
A thin steak goes gray in the middle before the outside has a crust. A single 1 1/2-inch ribeye gives the pan time to do its job, and sliced across the grain it feeds two people properly.
Salt it the night before if you can. The surface dries, and a dry surface is what makes the crust.
What you need
| How much | What |
|---|---|
| 1 (about 1 1/4 lb) | bone-in ribeye, 1 1/2 inches thick |
| 1 1/2 tsp | kosher salt |
| 1 tbsp | neutral oil |
| 2 tbsp | butter |
| 3 cloves | garlic, smashed |
| 3 sprigs | thyme |
| 1 pinch | coarse black pepper |
How to make it
- Salt the steak on all sides and leave it uncovered on a rack in the fridge, 1 hour to overnight. Take it out 30 minutes before cooking.
- Heat a 12-inch cast iron skillet over high until it just starts to smoke. Add the oil and lay the steak in, away from you.
- Cook 4 minutes without moving it, flip, and cook 3 minutes more.
- Lower the heat to medium, add the butter, garlic and thyme, tilt the pan and spoon the foaming butter over the steak for 1 to 2 minutes, until it reads 125°F for medium-rare.
- Rest the steak 8 minutes on a board, then slice across the grain and pour the pan butter over the slices.
Cook’s notes
- Turn on the hood fan before the pan goes on. This makes smoke.
- Pepper goes on after cooking. In a pan this hot it burns and turns bitter.
FAQ
Can I do this without cast iron?
A heavy stainless pan works. Thin nonstick does not hold enough heat and should never go this hot.
Why rest it so long?
Cut right away and the juice runs onto the board. Eight minutes lets it settle back into the meat.